UNIVERSITY   OF   CALIFORNIA 

COLLEGE    OF   AGRICULTURE 

AGRICULTURAL   EXPERIMENT  STATION 

CIRCULAR  No.  241 
Mat,  1922 

HARVESTING  AND  HANDLING  CALIFORNIA  PEACHES 
TOR  EASTERN  SHIPMENT 

By  WILLIS  P.  DURUZ 


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Properly  packed  boxes  of  peaches  present  an  attractive  appearance. 

The  peach  is  grown  commercially  in  about  half  of  the  states  of 
the  Union.  In  view  of  this  general  production,  the  competition  that 
California  fresh  peaches  must  meet  makes  the  problem  of  disposal  of 
the  crop  a  very  important  consideration  (Chart  l).1  "While  the  can- 
ning and  drying  industries  have  grown  and  aided  a  great  deal  in 
marketing  the  large  production,  the  shipping  of  fresh  fruit  holds  a 
very  prominent  place. 

If  California  peaches  are  to  retain  a  place  on  the  Eastern  markets 
which  will  insure  profitable  returns,  the  highest  standards  of  grade  and 
pack  must  be  maintained.  It  is  a  well-known  fact  that  the  price  paid 
for  fruit  depends  upon  its  pleasing  appearance,  as  well  as  upon  its 
quality.  An  honest,  attractive  pack  is  therefore  of  great  importance 
in  the  most  successful  marketing. 

i  Peach  Supply  and  Distribution  in  1914,  U.  S.  Dept.  Agriculture  Bulletin 
No.  298. 


UNIVERSITY   OF    CALIFORNIA EXPERIMENT   STATION 


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Chart  I. — Diagram  showing  comparative  shipping  seasons  of  the  different 
states.  The  peach  season,  when  considered  for  the  whole  United  States,  extends 
from  the  middle  of  May,  when  shipments  begin  in  Florida,  to  the  latter  part  of 
October,  when  they  end  in  the  northern  states.  California,  with  its  diversified 
climate  and  great  number  of  varieties  of  peaches,  probably  has  the  longest  season 
— from  the  middle  of  May  to  the  end  of  September. 


Circular  241]   harvesting  and  handling  California  peaches  3 

There  are  at  the  present  time  in  this  state  about  1,400,000  peach 
trees  of  non-bearing  age  and  9,000,000  trees  of  bearing  age.2  Many 
of  these  trees  are  shipping  varieties.  California  is  therefore  confronted 
with  the  problem  of  properly  packing  and  shipping  an  enormous  pro- 
duction of  peaches.  The  Division  of  Pomology  is  frequently  asked  for 
information  relative  to  packing  and  this  circular  has  been  prepared 
in  response  to  this  demand.3 


HARVESTING 
WHEN  TO  PICK 

Peaches  must  be  picked  at  the  proper  time  for  successful  handling. 
Peaches  for  Eastern  shipment  should  be  hard  ripe  at  picking  time. 
White-fleshed  peaches  should  be  in  such  a  condition  that  they  will 
have  lost  their  deep  green  cast  and  show  a  light  green  or  silvery  white. 
The  "ground"  or  "under  color"  should  be  turning  from  a  green  to 
a  light  yellow  or  creamy  white.  Yellow-fleshed  peaches,  when  ready 
for  picking,  should  show  the  "under  color"  changing  to  yellow  or 
golden  yellow.  Peaches  are  never  picked  according  to  firmness  as 
determined  by  pressure  of  the  thumb  or  hand.  The  fruit  should  be 
of  uniform  maturity  for  maximum  speed  in  packing;  if  it  arrives  at 
the  packing  house  over-ripe  or  too  green,  it  must  be  sorted,  and  this 
entails  extra  expense  and  reduces  the  rate  of  packing. 


HOW  TO  PICK 

At  the  first  picking,  only  fruit  of  the  color  and  maturity  desired 
is  selected.  Each  peach  is  removed  by  a  slight  upward  turn  or  twist 
and  never  pulled  or  jerked  from  the  branch.  The  peaches  are  care- 
fully laid  in  the  pail  or  the  basket  and  never  thrown  or  dropped.  The 
picker  should  learn  to  cull  out  all  blemished  or  misshaped  fruit.  He 
must  also  decide  if  a  specimen  should  be  left  on  the  tree  another  day 
or  two  to  attain  proper  condition  for  picking.  An  experienced  picker 
recognizes  immediately  the  color  of  each  variety  which  indicates  the 
proper  degree  of  maturity,  so  that  he  loses  no  time  in  deciding  which 
to  pick  and  which  to  leave  on  the  tree. 


2  Fourteenth  Census  of  the  United  States,  1920.    Agriculture :  California. 

3  The  writer  is  indebted  to  the  following  individuals  and  organizations  for 
information  and  data  contained  in  this  circular:  A.  G.  Tucker,  the  Buck  Fruit 
Company,  of  Vacaville;  F.  W.  Bead,  of  Sacramento;  D.  Howcroft,  the  United 
Fruit  Company,  and  the  California  Fruit  Exchange,  of  Newcastle. 


4  UNIVERSITY   OP   CALIFORNIA — EXPERIMENT   STATION 

The  following  ripening  chart  will  aid  growers  in  planning  harvest- 
ing operations.4 


Variety 

Time  of 

Ripening 

Mayflower 

Semi-cling 

June    1- 

-June  15 

Alexander 

Cling 

June    8  - 

-  June  20 

Triumph 

Semi-cling 

June  12  - 

-  June  30 

Hale's  Early 

Cling 

June  18  - 

-  July     6 

St.  John 

Free 

June  28  - 

-July  15 

Decker 

Cling 

July     7  - 

-July  20 

Early  Crawford 

Free 

July  10- 

-July  27 

Foster 

Free 

June  15  - 

-  July  31 

Strawberry 

Free 

July  15- 

-July  31 

Elberta 

Free 

July  21- 

-  Aug.     6 

Late  Crawford 

Free 

July  24- 

-Aug.  13 

Susquehanna 

Free 

July  22- 

-Aug.  15 

Muir 

Free 

July  22- 

-Aug.  15 

Lovell 

Free 

Aug.    5  - 

-Aug.  20 

J.  H.  Hale 

Free 

Aug.     5  - 

-Aug.  20 

Salwey 

Free 

Aug.  25  - 

-  Sept.  15 

Tuscan 

Cling 

July  13- 

-July  27 

Orange 

Cling 

Aug.     5  - 

-Aug.  20 

Albright 

Cling 

Aug.     1  - 

-Aug.  20 

McDevitt 

Cling 

Aug.     5  - 

-Aug.  20 

Phillips 

Cling 

Aug.  26  - 

-  Sept.  15 

Levi 

Cling 

Sept.    2- 

-  Sept.  25 

PICKING   EQUIPMENT 

Picking  receptacles. — There  are  several  types  of  picking  pails  and 
baskets  (fig.  1).  Any  type  is  satisfactory  so  long  as  bruising  is  elim- 
inated and  sufficient  ventilation  is  provided.  The  pail  should  have 
holes  punched  in  it  to  facilitate  ventilation.  One  advantage  claimed 
for  pails  is  that  careless  pickers  can  be  readily  detected  by  the  sound 
of  the  fruit  when  dropped  into  it.  Both  baskets  and  pails  are  pro- 
vided with  hooks  for  hanging  in  the  trees  or  on  the  ladders. 

Ladders.— The  tripod  or  three-legged  ladder  is  the  commonly 
accepted  type  for  orchard  use.  There  are  many  styles  of  this  ladder, 
most  of  them  satisfactory.  The  ladder  should  be  well  constructed  of 
first-class  material,  and  light  enough  to  be  handled  by  the  picker. 
The  lower  steps  of  the  ladder  are  quickly  worn  by  constant  climbing. 
This  may  be  prevented  by  tacking  a  strand  of  heavy  wire  about  one 
inch  from  the  edge  on  the  top  of  each  step. 


*  Courtesy  of  the  California  Fruit  Exchange. 


Circular  241]   harvesting  and  handling  California  peaches  5 

Lug  boxes. — The  orchard  box  or  lug  box  (fig.  2)  into  which  the 
fruit. is  emptied  from  the  picking  receptacle  should  be  well  made, 
preferably  with  corner  posts,  wide  enough  to  enable  the  basket  or 
pail  to  be  lowered  to  the  bottom  for  emptying,  and  with  ends  raised 
above  the  sides  so  that  when  filled  and  piled  one  above  the  other,  there 
will  be  no  danger  of  bruising  the  fruit.  The  ends  of  the  boxes  should 
have  grooves  to  facilitate  handling  when  filled.  Forty  pounds  of 
peaches  is  the  most  that  a  lug  should  contain ;  a  greater  amount  favors 
crushing.  A  satisfactory  lug  is  one  having  the  following  dimensions : 
width,  inside,  12  inches ;  depth,  inside,  7%  inches ;  length,  outside,  22 
inches. 


Fig.   1. —  (a)    Tin  picking  pail;    (b)    picki] 


6 

basket. 


HANDLING    THE    PICKING    CREW 

A  good  foreman. — The  first  consideration  that  a  grower  must  give 
to  picking  his  crop  is  the  selection  of  a  capable  foreman.  He  should 
have  intimate  acquaintance  with  the  orchard  and  peach  varieties, 
the  characteristics  of  each  variety,  time  of  ripening,  and  proper- 
conditions  for  picking.  He  should  be  capable  of  managing  men,  of 
instructing  them  about  the  kind  of  fruit  he  wants  picked,  and  of 
seeing  that  they  follow  his  instructions.  In  brief,  he  is  the  man  upon 
whom  the  responsibility  for  proper  harvesting  rests  and  should  be 
the  best  man  available. 

Work  of  the  pickers. — The  pickers  are  supplied  with  ladders  and 
picking  receptacles  and  divided  into  groups  of  two.  Each  pair  is 
assigned  by  the  foreman  to  certain  trees.  The  fruit  is  placed  in  the 
picking  receptacle,  which  when  filled  is  emptied  into  a  lug  box.     The 


6  UNIVERSITY   OF    CALIFORNIA EXPERIMENT    STATION 

picking  receptacle  should  be  lowered  as  far  as  possible  into  the  lug  box 
with  one  hand  in  front  of  the  opening  of  the  receptacle  to  prevent 
bruising  the  fruit.  The  lugs  should  never  be  filled  more  than  six 
inches  deep,  and  should  be  stacked  in  the  shade  preparatory  to  delivery 
to  the  packing  house. 

Paying  the  pickers.— The  best  results  in  picking  fruit  are  generally 
obtained  when  the  laborer  is  paid  by  the  hour  rather  than  by  the 
amount  of  fruit  picked.  The  owner  will  secure  a  better  quality  of 
fruit  when  the  pickers  are  not  rushing  to  make  a  day's  wage.  The 
pay  for  pickers  during  the  season  of  1921  was,  on  the  average,  30  cents 
an  hour. 

HAULING   TO  THE   PACKING   HOUSE 

It  must  be  remembered  that  peaches  remain  fit  for  consumption 
only  a  comparatively  short  time  after  picking,  and  that  the  ripening 
process  continues  at  a  faster  rate  after  picking  than  before,  especially 
while  the  fruit  remains  warm.  The  fruit  should  be  gathered  promptly 
and  transferred  to  the  packing  house  with  the  least  possible  delay. 
The  orchard  spring  wagon  or  truck  should  be  "easy  riding"  and  built 
low  to  allow  convenient  loading  and  unloading  (fig.  2). 


PACKING 
THE    PACKING    HOUSE 

There  are  many  types  of  structures  used  as  packing  houses,  rang- 
ing from  temporary  sheds  to  permanent  and  well-equipped  buildings. 
The  individual  grower  must  decide  for  himself  which  kind  he  can 
afford. 

An  ideal  packing  house  is  a  well-built  frame  building  providing 
good  light  and  plenty  of  ventilation.  It  should  be  large  enough  to 
accommodate  packing  tables,  nailing  presses  and  packers,  without 
crowding  or  obstructing  the  packing-house  operations.  A  wooden 
floor  is  preferable,  with  a  platform  at  about  the  same  height  as  the 
platform  of  the  orchard  wagons  or  truck,  to  facilitate  loading  and 
unloading. 

Arrangement. — The  packing  house  should  be  arranged  in  such  a 
way  that  the  fruit  will  pass  through  the  various  operations  of  unload- 
ing, delivering  to  the  packers,  packing,  inspecting,  nailing,  stamping, 
and  loading,  so  that  there  may  be  the  least  amount  of  lost  motion. 
By  a  systematic  arrangement  of  equipment  in  the  packing  house 
growers  are  able  to  reduce  greatly  the  cost  of  packing. 


Circular  241]   harvesting  and  handling  California  peaches 


Fig.  2. — A  desirable  type  of  orchard  spring  wagon.     Note  method  of  loading 
lugs. 


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Fig.  3.— Packing  table  used  in  packing  peach  boxes  direct  from  the  lugs. 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


EQUIPMENT 

Packing  tables. — There  are  many  designs  of  packing  tables  in  use. 
These  tables  are  of  frame  construction  usually  with  padded  bins  for 
receiving  the  fruit.  Any  type  is  satisfactory  so  long  as  bruising  or 
cutting  the  fruit  is  prevented.  For  convenience,  the  bin  should  be 
about  four  feet  from  the  floor  and  preferably  inclined  slightly  towards 
the  packer.  The  packing  stand  or  platform  consists  of  a  rack  about 
the  width  of  a  peach  box  and  sloping  towards  the  packer  at  an  angle 
of  about  thirty  degrees  in  order  that  the  fruit  will  lay  where  placed. 
A  desirable  type  of  table  has  the  packing  stand  located  within  the  bin 
and  has  a  projecting  shelf  on  the  opposite  side  so  that  the  packed 
box  may  be  pushed  to  this  shelf  by  the  packer  and  removed  by  the 
floor  boy  without  disturbing  the  packer.  Some  tables  are  constructed 
without  bins  and  arranged  to  hold  lug  boxes  from  which  the  peaches 
are  packed  direct  (fig.  3).  This  is  no  doubt  the  best  way  for  experi- 
enced packers,  but  not  for  others. 

Nailing  press. — Every  packing  house  with  an  output  of  five  hun- 
dred packed  boxes  or  over  per  day  should  be  supplied  with  a  press 
for  holding  the  lids  in  place  while  being  nailed.  The  saving  of  time 
will  quickly  pay  for  the  cost  of  such  a  device. 

Platform  scales.— Every  box  of  fruit  must  contain  the  minimum 
weight  as  indicated  on  the  label  and  an  accurate  set  of  scales  is  essen- 
tial in  every  packing  house  for  weighing  the  packed  boxes. 

Hand  truck. — Many  packing  houses  are  furnished  with  one  or 
more  hand  transfer  or  ' '  grab ' '  trucks,  for  the  purpose  of  transferring 
lug  boxes  and  packed  boxes  within  the  packing  house  and  especially 
in  loading  and  unloading  trucks  or  cars  (fig.  4).  This  labor-saving 
device  is  highly  recommended. 

Rubber  stamps. — The  standardization  law5  of  California  requires 
that  all  peach  containers  shall  be  properly  labeled  with  the  variety 
and  numerical  count ;  a  satisfactory  way  of  supplying  this  information 
is  by  the  use  of  rubber  stamps  bearing  these  items,  e.g.,  "Elberta," 
"72." 

Box  material. — The  peach  box  is  the  standard  container  for  peaches 
shipped  from  California  to  Eastern  markets.  Fruit  that  is  too  small 
for  this  package  is  sometimes  packed  in  the  plum  and  apricot  crate 
or  shipped  in  bulk  in  the  California  (Los  Angeles)  lug  box. 

The  peach  box  comes  in  three  standard  sizes,  414",  41/2//,  4%", 
according  to  the  height  of  the  ends ;  other  dimensions  are  identical. 


s  California  Fresh  Fruit  and  Vegetable  Standardization  Act.     Copies  may  be 
obtained  from  the  State  Department  of  Agriculture,  Sacramento. 


Circular  241]   harvesting  and  handling  California  peaches  9 

The  following  specifications  should  be  conformed  to  in  the  measure- 
ments of  the  "shook." 


Ends 

%" 

X  4V4" 

X  11%" 

two  pieces 

Sides 

w 

X  3i/2' 

X  19%" 

two  pieces 

Top  and  bottom 

w 

x  sy2' 

X  19%" 

four  pieces 

Cleats 

%' 

x    %' 

x  ny2" 

two  pieces 

Use  cement  coated  4d  special  orange-box  nails,  16  to  the  box. 


Fig.  4. — Transfer  truck  for  carrying  packed  boxes  or  lugs. 


Labels. — The  law5  requires  that  all  containers  of  fresh  fruit  when 
packed  and  offered  for  sale  shall  bear,  in  plain  sight  and  in  plain 
letters  on  the  outside  thereof,  the  name  of  the  orchard  where  the  fruit 
was  produced,  the  postoffice  address  thereof,  the  name  of  the  person 
firm  or  organization  that  packs  it,  and  the  minimum  weight  in  the 
container.  Such  facts  are  generally  printed  on  a  lithographed  label 
which  is  pasted  on  one  end  of  the  box  by  the  shipper  or  sometimes 
stamped  or  stenciled  on  the  ends  when  the  shook  is  made   at  the 


10  UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 

factory.  It  is  well  for  the  grower  to  use  the  same  design  or  label 
on  the  containers  of  all  fruits*  that  he  grows;  the  size  being  reduced 
or  enlarged  by  the  lithographer,  to  fit  the  various  packages.  He  thus 
maintains  a  uniform  brand  which  is  good  advertisement. 

Wrapping  paper. — Peaches  are  wrapped  individually  in  wrapping 
paper,  in  the  same  manner  as  apples  and  pears.  The  advantages  of 
wrapping  each  fruit  may  be  enumerated  as  follows : 

1.  Checks  transpiration,  thus  reducing  loss  of  weight. 

2.  Acts  as  a  cushion,  preventing  bruises  in  both  packing  and  shipping. 

3.  Checks  the  spread  of  decay  by  isolating  the  specimen. 

4.  Maintains  the  fruit   at   a   more   even   temperature,   thus   prolonging   its 

period  of  consumption. 

5.  Gives  a  more  finished  appearance  to  the  pack,  especially  if  a  small  attrac- 

tive design  is  printed  on  each  wrapper. 

The  wrapping  paper  varies  from  coarse  tissue  paper  to  fine  waxed 
paper.  It  is  desirable  to  secure  a  good  grade  of  paper  having  a  high 
tensile  strength  so  it  will  not  tear  easily  in  wrapping.  Paper  that  is 
lightly  colored,  with  a  neat  attractive  design  printed  upon  it,  is 
preferred  by  many.  The  following  table  will  serve  to  indicate  the 
sizes  of  paper  for  the  various  peach  packs : 

8"  X     8"  for  84  and  smaller. 
9"  X    9"  for  60  to  78. 
10"  X  10"  for  36  to  55. 

In  ordering  wrapping  paper  for  peaches  one  should  bear  in  mind 
that  it  requires  approximately  twenty-five  pounds  of  paper  for  every 
one  hundred  packed  boxes. 

Paper  needle  hold. — A  very  handy  device  for  holding  the  wrapping 
paper  in  readiness  for  the  packer  is  a  small  box-like  tray  fitted  with 
a  spring  needle  to  hold  the  pile  of  paper  in  place  (fig.  5).  As  the 
packer  removes  a  sheet  it  easily  tears  free  from  the  needle,  leaving  the 
remainder  of  the  pile  intact. 

Finger  or  thumb  stalls. — A  rubber  finger  cover  or  wide  rubber 
band  around  one  finger  or  thumb  is  a  great  aid  in  grasping  the  paper 
and  saves  a  great  deal  of  time  and  lost  motion  in  wrapping.  The  best 
speed  is  attained  by  using  the  fingerstall  on  the  middle  finger,  rather 
than  on  the  thumb,  on-  account  of  the  rapid  motion  developed  by  a 
swinging  movement  of  the  hand. 


Circular.  241]   harvesting  and  handling  California  pea  cues 


11 


PERSONNEL   OF  THE    PACKING    HOUSE 

Foreman  and  assistants. — The  management  of  the  packing  house 
should  be  entrusted  to  a  man  who  understands  every  detail  of  pack- 
ing and  preparing  the  fruit  for  shipment.  He  must  be  qualified  to 
assume  responsibility  and  get  maximum  results  from  the  packing- 
house crew.  He  should  be  assisted  by  men  or  women  of  considerable 
experience  in  the  various  packing-house  operations,  their  number 
depending  upon  the  number  of  packers. 


Fig.   5. — Tray  and  needle-hold  for  wrapping  paper.     Note   attractive   design 
printed  on  the  paper. 


Packers. — In  packing  peaches,  men,  women,  or  girls  are  employed. 
Experience  has  shown  that  women  and  girls  put  up  better  packs 
though  less  rapidly  than  men,  and  are  usually  preferred  because 
greater  returns  are  secured  from  neat  and  attractive  packs  than  from 
hurried  and  inferior  packs. 

Packers  are  generally  paid  by  the  hour  rather  than  by  the  amount 
of  fruit  packed.  The  pay  for  the  season  of  1921  averaged  30  cents 
an  hour. 

Box  makers. — Making  up  the  shook  may  be  contracted  for  with 
expert  box  makers  who  travel  through  the  fruit  sections  during  the 
harvest  season.  Many  growers,  however,  employ  local  men  or  boys 
for  this  work.  They  are  usually  paid  by  the  piece  rather  than  by 
the  day  or  hour. 


12  UNIVERSITY   OF    CALIFORNIA EXPERIMENT    STATION 

Inspector  and  nailer. — Generally  one  man  acts,  as  inspector  and 
nailer  for  the  packed  boxes..  He  must  be  familiar  with  the  require- 
ments of  the  standardization  law  and  must  return  any  packs  which 
are  below  standard.  He  is  the  last  man  to  see  the  pack  before  it  is 
opened  on  the  market  and  the  final  responsibility  rests  upon  him. 

Helpers. — Other  operations  in  the  packing  house,  such  as  receiv- 
ing- the  lug  boxes,  supplying  the  fruit  and  empty  boxes  to  the  packers, 
punching  packers'  tickets,  transferring  the  packed  boxes  to  the  nailer, 
removing  cull  fruit,  and  loading  the  packed  boxes,  are  entrusted  to 
floor  boys.  These  boys  should  be  alert,  energetic,  and  strong  enough 
to  perform  a  day's  work. 

OPERATIONS    IN   THE    PACKING    HOUSE 

Labeling. — Labeling  is  most  conveniently  clone  before  the  boxes 
are  made.  The  lithographed  labels  are  removed  from  their  bundles 
and  spread  in  water  for  at  least  twelve  hours  previous  to  pasting,  in 
order  that  the  paste  may  thoroughly  penetrate  the  paper.  Labels 
that  are  put  on  dry  do  not  absorb  the  paste,  and  curl  or  drop  off  when 
the  paste  dries.  The  paste  is  made  about  twelve  hours  before  applica- 
tion so  that  it  will  stick  well.  It  should  be  made  of  a  creamy  con- 
sistency and  should  be  thinned  or  thickened,  according  to  whether  the 
ends  of  the  box  are  smooth  or  rough.  A  convenient  device  for  labeling 
is  a  form  or  slide  of  such  depth  and  width  as  to  accommodate  the  end 
pieces  and  long  enough  to  contain  from  thirty  to  fifty  ends.  This  is 
constructed  as  a  table  raised  about  three  and  a  half  feet  from  the  floor 
(fig.  6). 

The  end  pieces  are  placed  side  by  side  in  this  slide  and  the  paste 
is  applied  to  the  entire  row  with  a  wide  brush.  The  labels  are  then 
taken  from  the  water  and  carefully  placed  on  the  ends.  The  excess 
paste  is  washed  off  with  a  brush  and  clean  water.  The  ends  must 
then  be  stacked  until  dry. 

One  person  labels  and  stacks,  on  the  average,  about  2500  ends  per 
ten  hours.  The  cost  of  labeling  averages  about  25  cents  a  hundred 
ends. 

Making  the  boxes. — Either  a  steel  or  wooden  frame  on  a  nailing 
bench  is  used  to  hold  the  end  pieces  of  the  boxes  in  position  while 
the  bottom  pieces  are  applied.  A  steel  frame  is  best,  being  more 
durable,  not  likely  to  get  out  of  alignment  and  also  adjustable  for 
making  other  types  of  boxes  and  crates.  The  box  maker  places  one 
labeled  end  and  one  plain  end  in  the  frame  and  nails  on  the  bottom 
pieces  (fig.  7). 


Circular  241]   harvesting  and  handling  California  peaches  13 


Fig.  6. — Labeling  the  ends. 


Fig.  7. — Making  the  box. 


14  UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 

The  unions  should  be  made  accurate  and  square  and  the  nails 
driven  flush  with  the  surface  of  the  wood  and  not  sunk.  Nails  whose 
points  are  exposed  should  be  removed.  The  half-finished  box  is  taken 
from  the  form  and  placed  on  a  lower  shelf,  and  the  side  pieces  applied. 

An  expert  box  maker  constructs  as  many  as  1200  boxes  per  day; 
the  average  is  between  700  and  800  per  day.  The  pay  during  the 
season  of  1921  was  one  cent  a  box. 

When  the  boxes  are  completed  they  are  stacked  by  the  nailer  and 
later  removed  by  floor  boys  and  stored  for  the  packers'  use. 

Receiving  and  supplying  fruit  to  the  packers. — The  lug  boxes  filled 
with  fruit  are  unloaded  from  the  orchard  wagon  or  truck  at  the 
packing-house  door  by  the  driver  and  floor  boys.  The  floor  boys  carry 
the  boxes  of  fruit  to  the  packers'  bins  and  carefully  roll  out  the  same, 
using  one  hand  and  forearm  to  prevent  bruising. 

Sorting. — As  with  the  packing  of  all  fruits,  grading  for  maturity, 
color,  and  blemishes  must  be  the  first  consideration.  This  operation 
must  be  performed  by  hand  and  for  the  most  part  should  be  done  by 
the  pickers  in  the  orchard.  Finally  it  remains  for  the  packer  himself 
to  see  that  the  fruit  he  places  in  the  box  has  been  properly  sorted. 

Sizing. — After  being  sorted  the  peaches  are  graded  according  to 
size.  At  the  present  time  very  few  mechanical  sizing  devices  are  in 
use  in  this  state,  although  in  other  peach  sections  very  good  results 
are  secured  with  these  machines.  Where  provision  is  not  made  for 
mechanical  sizing,  the  sorters  and  the  packers  are  responsible  for 
selecting  the  size  of  fruit  for  the  different  packs.  Peaches  in  the  same 
box  are  not  permitted  by  law  to  vary  more  than  one-half  inch  in 
diameter. 

Packing  the  box. — Peaches  may  be  packed  direct  from  the  lug 
box  into  two  or  three  peach  boxes,  if  the  fruit  is  not  uniform  in  size, 
or  if  uniform  into  one  box.  Peaches  may  also  be  poured  into  the  bins 
of  the  packing  table  and  packed  one  box  at  a  time,  first  packing  one 
size  and  then  another.  When  the  fruit  has  been  previously  sized, 
however,  each  packer  packs  only  one  size. 

The  empty  box  is  placed  on  the  packing  platform.  The  packer 
selects  the  fruit  and  starts  to  wrap  (fig.  8a).  He  picks  up  a  peach 
with  the  right  hand  and  the  wrapping  paper  with  the  left.  In  picking 
up  the  wrapping  paper,  care  should  be  taken  to  grasp  it  toward  one 
corner,  thus  allowing  more  paper  to  be  finally  folded  over  the  peach 
(fig.  8b).  The  fruit  is  thrown  from  the  right  hand  into  the  paper 
held  in  the  packer's  left  hand  (fig.  8c).  A  little  force  is  necessary  to 
break  down  the  paper  and  bring  the  corners  into  position  for  wrap- 
ping with  the  least  amount  of  lost  motion.     The  wrap  is  finished  by 


Circular  241]   harvesting  and  handling  California  peaches 


15 


placing*  the  palm  of  the  right  hand  around  the  fruit  (fig.  Sd).  The 
wrapped  fruit  is  placed  in  the  box  with  the  left  hand,  the  loose  ends 
of  the  paper  resting-  on  the  bottom  (fig.  8e).  At  the  same  time  the 
right  hand  is  reaching  for  another  peach. 


Fig.  8. — Progressive  steps  in  wrapping  peaches. 


16  UNIVERSITY   OF    CALIFORNIA EXPERIMENT    STATION 

The  question  may  arise  as  to  the  additional  time  required  to  wrap 
each  peach.  As  a  matter  of  fact  one  can  pack  much  faster  by  wrap- 
ping than  by  not  wrapping.  The  actual  time  in  wrapping  is  but  a 
fraction  of  the  total  time  involved  in  the  operation  of  packing.  If 
packed  without  wrapping  the  peaches  will  not  remain  in  place  so  well, 
but  with  paper  on  them  they  ' '  stay  put. ' ' 

The  size  and  shape  of  the  variety  will  determine  whether  the  fruit 
shall  be  packed  with  the  stem  end  up  or  down,  rather  than  on  its 
cheek.  With  some  sizes  of  peaches  the  packer  will  find  that  one 
method  gives  a  better  pack  than  another;  this  can  be  learned  only 
from  experience.  Most  packers,  however,  prefer  to  pack  peaches  with 
the  stem  end  down. 

Styles  of  pack. — There  are  two  styles  of  pack  used  for  peaches, 
the  "offset"  and  the  "diagonal"  styles.  The  "offset"  pack  (3X3) 
is  employed  for  peaches  which  can  be  placed  five  or  more  across  the 
box.  For  peaches  larger  than  this  the  "diagonal  pack"  (3  X  2)  should 
be  used.  Two  layers  of  fruit,  by  either  style,  comprise  a  standard 
pack. 

1.  "Offset"  (3X3)  style.  The  first  peach  is  placed  in  the  lower 
left-hand  corner  of  the  box,  two  others  equi-distant  apart  in  the  space 
between  the  first  peach  and  the  right-hand  corner,  leaving  the  same 
space  in  the  corner  as  between  the  fruits.  Place  the  next  three  peaches 
in  the  spaces  formed  by  the  first  three  (fig.  9).  Continue  throughout 
the  first  layer,  being  careful  that  the  alignment  is  kept  perfect.  In 
starting  the  second  layer,  begin  in  the  right-hand  corner  of  the  box 
and  place  the  fruits  directly  over  the  spaces  formed  by  the  peaches 
in  the  first  layer. 

2.  "Diagonal"  (3X2)  style.  This  pack  is  similar  to  the  above 
mentioned  style,  except  that  it  is  started  by  placing  a  peach  in  each 
corner  of  the  box  and  a  third  midway  between.  Two  peaches  are 
placed  in  the  two  spaces  formed  by  these  three,  and  the  pack  continued 
as  described  for  "offset"  (fig.  9). 

In  packing  the  larger  sizes  of  peaches,  both  layers  should  be  car- 
ried forward  together  so  as  to  regulate  the  height  of  the  pack. 

When  the  box  is  completed  the  pack  should  be  solid  and  snug- 
fitting  throughout,  and  in  perfect  alignment.  The  completed  pack 
should  have  a  bulge  of  about  one-half  inch  so  that  the  box  will  ship 
well  (fig.  10). 

The  following  table  will  be  of  assistance  in  determining  the  num- 
ber of  peaches  per  box.  The  packer  counts  the  number  of  peaches 
across  the  box  and  the  number  lengthwise  in  two  consecutive  rows 
of  the  pack ;  the  total  is  obtained  by  referring  to  the  table. 


Circular  241]   harvesting  and  handling  California  peaches 


17 


Table  for  Peach  Packs 


Width 

Length 

Depth 

Total 

3X3 

8X8 

2 

layers 

96 

3X3 

8X7 

2 

layers 

90 

3X3 

7X7 

2 

layers 

84 

3X3 

7  X  6 

2 

layers 

78 

3X3 

6X6 

2 

layers 

72 

3X2 

7  X  8 

2 

layers 

75 

3X2 

7X7 

2 

layers 

70 

3X2 

7X6 

2 

layers 

65 

3X2 

6X6 

2 

layers 

60 

3X2 

6X5 

2 

layers 

55 

3X2 

5X5 

2 

layers 

50 

3X2 

5  X  4 

2 

layers 

45 

3X2 

4X4 

2 

layers 

40 

2X2 

5X4 

2 

layers 

36 

OFFSET  "3X3 
PftiC/f  P/7CK 


D/46 >  Oft/71  "3Xe 
Pf/7Cft  P/7CK 


Fig.  9. — Styles  of  peach  packs. 


18 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


Peaches  smaller  than  96  per  box  are  considered  too  small  to  wrap 
and  pack  in  the  peach  box  in  two  layers  and  it  is  necessary  to  pack 
in  three  laj^ers.  It  rarely  pays,  however,  to  wrap  peaches  of  this  size. 
Sometimes  small  peaches  are  shipped  in  plum  and  apricot  crates. 

Fruit  from  the  packers. — When  a  packer  has  finished  packing  a 
box  it  is  marked  in  pencil  with  the  number  of  fruits,  variety,  and  the 
packer's  number  or  letter.  The  packed  box  is  then  carried  by  the 
floor  boy  or  the  nailer  to  the  nailing  press. 


Fig.  10. — A  platform  truck  for  loading  cars.     Note  bulge  on  the  boxes. 

Nailing. — The  nailer  generally  acts  as  inspector  and  examines  the 
tightness  of  the  pack,  and  verifies  the  number.  If  the  box  is  not  satis- 
factory in  all  details  it  must  be  corrected.  Boxes  that  are  satisfactory 
are  placed  in  the  nailing  press,  the  top  pieces  and  cleats  laid  on, 
pressed  down  and  nailed. 

Stamping  mid  stacking. — The  stamping  and  stacking  is  usually 
done  by  the  nailer.  As  soon  as  the  box  is  nailed,  it  is  stamped  in  ink 
with  the  name  of  the  variety  and  the  number  of  peaches  contained. 
The  boxes  are  then  stacked  about  ten  high.  For  convenience  in  count- 
ing and  loading  boxes  of  the  same  variety  and  same  count  should  be 
placed  in  a  pile. 


Circular  241]  harvesting  and  handling  California  peaches 


19 


LOADING  FOR  SHIPMENT 
DELIVERY  TO  THE    CARS 


The  packed  boxes  are  delivered  to  the  refrigerator  cars  by  auto- 
mobile truck  or  wagon  which  should  be  easy  riding  to  prevent  bruising 
the  fruit.  The  load  should  be  packed  snugly  so  that  at  all  times  each 
box  will  rest  directly  upon  the  cleats  of  the  one  beneath  it  and  not  on 


sH 

m       If 

HI  1 

i 

Fig.  11. — A  gravity  conveyor  is  the  most  modern  device  for  transferring  fruit 
boxes. 


the  bulge.  It  is  advisable  to  keep  the  load  covered  with  a  light  canvas 
to  protect  it  from  the  sun  and  road  dust.  If  there  is  a  railroad  siding 
at  the  packing-house  the  packed  boxes  are  transferred  direct  to  the  car 
by  means  of  hand  transfer  trucks.  Another  means  of  transfer  is  by 
a  low  platform  truck  which  may  be  wheeled  directly  into  the  car 
(fig.  10).  The  latest  device  for  loading  is  the  gravity  conveyor,  which 
provides  for  transfer  of  the  boxes  on  roller  bearing  tracks  (fig.  11). 


20  UNIVERSITY   OF    CALIFORNIA EXPERIMENT    STATION 


LOADING   THE    CARS 

Railroad  tariff  regulations  allow  26,000  pounds  as  a  minimum  car 
load  of  fresh  fruit  from  California  to  Eastern  points.  Peach  boxes 
are  estimated  at  twenty-one  and  one-half  pounds  gross.  It  requires, 
therefore,  1210  peach  boxes  for  a  car  load.  The  boxes  are  loaded 
lengthwise  of  the  car  in  tiers,  seven  boxes  wide,  nine  or  ten  high,  and 
eighteen  tiers  to  the  car.    Following  is  the  arrangement  inside  the  car : 

11  tiers,  7  wide,  10  high,  70  boxes,  per  tier,     770  boxes 
7  tiers,  7  wide,     9  high,  63  boxes,  per  tier,     441  boxes 

18  tiers  1211  boxes 

This  arrangement  allows  a  space  of  about  three  feet  at  the  door- 
way for  bracing.  The  bracing  is  very  important  to  insure  the  safe 
arrival  of  the  fruit  and  is  definitely  specified  by  railroad  regulations. 


THE    LABOR    PROBLEM 

In  harvesting  and  handling  the  fruit  crop,  the  labor  situation  is  a 
very  important  factor.  Keeping  the  help  satisfied  so  that  a  steady, 
reliable  crew  is  always  at  work  is  a  problem  each  grower  must  solve. 
The  grower  who  best  provides  for  the  needs  and  comforts  of  his 
workers  is  the  one  who  is  the  least  concerned  with  a  restless,  changing 
crew. 

Growers  who  employ  a  large  crew  during  the  harvest  season  must 
provide  quarters  and  other  accommodations  for  the  workers.  Some 
growers  supply  a  camp  ground,  provided  with  tents  or  cabins,  beds, 
stoves,  fuel,  bathing  conveniences,  and  a  mess  house.  The  writer  has 
in  mind  one  grower  who  provides  apartments  for  his  packers,  who 
are  girls  and  women.  Each  apartment  consists  of  two  rooms — a 
kitchen  and  a  bedroom — and  nearly  all  the  workers  cook  their  own 
meals.  The  workers  will  often,  however,  prefer  to  board  at  the  ranch 
house  rather  than  prepare  their  own  meals.  In  the  latter  case,  the 
grower  must  make  arrangements  for  a  cook. 


Circular  241]   harvesting  and  handling  California  peaches  21 


COSTS   OF   MATERIALS   AND   OPERATIONS 

The  following  are  average  costs  of  the  Silva-Bergtholdt  orchards 
at  Newcastle,  during  the  season  of  1921. 6 

Cost  of  production  on  trees $0,262 

Box  and  label 125 

Paper,  best  quality  printed 041 

Making  boxes,   and  nails 012 

Picking  and  hauling  to  packing  sheds 080 

Packing  and  lidding 040 

Hauling  015 

Loading  on  to  cars  and  bracing 030 

Cost  of  one  box  of  peaches  loaded  on  car $0,606 

6  E.  E.  Hodges,  ' '  Production  of  Fruit  Kequires  Capital, ' '  Pacific  Rural  Press, 
Vol.  CII,  No.  5,  p.  103  (July  30,  1921). 

/ 


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BULLETINS 


No. 
185. 

241. 
246. 
251. 


253. 

261. 
262. 

263. 
266. 

267. 
268. 
270. 


271. 
273. 

275. 

276. 
278. 
279. 
280. 

282. 

283. 

285. 
286. 
287. 
294. 
297. 
298. 
299. 
300. 
304. 


No. 
Report  of  Progress  in  Cereal  Investiga-  308. 

tions. 
Vine  Pruning  in  California,  Part  I. 
Vine  Pruning  in  California,  Part  II.  309. 

Utilization  of  the  Nitrogen  and  Organic 

Matter    in    Septic    and    Imhoff    Tank  310. 

Sludges.  312. 

Irrigation    and    Soil    Conditions    in    the  313. 

Sierra  Nevada  Foothills,  California.  316. 

Melaxuma  of  the  Walnut,  "Juglans  regia."  317. 

Citrus    Diseases    of    Florida    and    Cuba  318. 

Compared  with  Those  of  California.  320. 

Size  Grades  for  Ripe  Olives.  321. 

A  Spotting  of  Citrus  Fruits  Due  to  the  323. 

Action  of  Oil  Liberated  from  the  Rind. 
Experiments  with  Stocks  for  Citrus.  324. 

Growing  and  Grafting  Olive  Seedlings. 
A  Comparison  of  Annual  Cropping,  Bi-  325. 

ennial   Cropping,   and   Green   Manures 

on  the  Yield  of  Wheat. 
Feeding  Dairy  Calves  in  California.  328. 

Preliminary  Report  on  Kearney  Vineyard  329. 

Experimental  Drain.  330. 

The  Cultivation  of  Belladonna  in  Cali-  331. 

fornia.  332. 

The  Pomegranate.  333. 

Grain  Sorghums. 

Irrigation  of  Rice  in  California.  334. 

Irrigation  of  Alfalfa  in  the  Sacramento 

Valley.  335. 

Trials  with  California  Silage  Crops  for 

Dairy  Cows.  336. 

The  Olive  Insects  of  California. 

The  Milk  Goat  in  California.  337. 

Commercial  Fertilizers.  338. 

Vinegar  from  Waste  Fruits. 

Bean  Culture  in  California.  339. 

The  Almond  in  California. 

Seedless  Raisin  Grapes.  340. 

The  Use  of  Lumber  on  California  Farms.  341. 

Commercial  Fertilizers.  342. 

A   Study   on   the  Effects   of   Freezes   on 

Citrus  in  California. 


I.  Fumigation  with  Liquid  Hydrocyanio 
Acid.  II.  Physical  and  Chemical  Pro- 
perties of  Liquid  Hydrocyanic  Acid. 

I.  The  Carob  in  California.  II.  Nutritive 
Value  of  the  Carob  Bean. 

Plum  Pollination. 

Mariout  Barley. 

Pruning  Young  Deciduous  Fruit  Trees. 

The  Kaki  or  Oriental  Persimmon. 

Selections  of  Stocks  in  Citrus  Propagation. 

The  Effects  of  Alkali  on  Citrus  Trees. 

Control  of  the  Coyote  in  California. 

Commercial  Production  of  Grape  Syrup. 

Heavy  vs.  Light  Grain  Feeding  for  Dairy 
Cows. 

Storage  of  Perishable  Fruit  at  Freezing 
Temperatures. 

Rice  Irrigation  Measurements  and  Ex- 
periments in  Sacramento  Valley,  1914- 
1919. 

Prune  Growing  in  California. 

A  White  Fir  Volume  Table. 

Dehydration  of  Fruits. 

Phylloxera-Resistant  Stocks. 

Walnut  Culture  in  California. 

Some  Factors  Affecting  the  Quality  of 
Ripe  Olives. 

Preliminary  Volume  Tables  for  Second- 
Growth  Redwoods. 

Cocoanut  Meal  as  a  Feed  for  Dairy  Cows 
and  Other  Livestock. 

The  Preparation  of  Nicotine  Dust  as  an 
Insecticide. 

Some  Factors  of  Dehydrater  Efficiency. 

Selection  and  Treatment  of  Waters  for 
Spraying  Purposes. 

The  Relative  Cost  of  Making  Logs  from 
Small  and  Large  Timber. 

Control  of  the  Pocket  Gopher  in  California. 

Studies  on  Irrigation  of  Citrus  Groves. 

Hog  Feeding  Experiments. 


CIRCULARS 


No.  No. 

70.  Observations    on    the    Status    of    Corn  160. 

Growing  in  California.  161. 

82.  The  Common  Ground  Squirrels  of  Cali-  164. 

fornia.  165. 
87.  Alfalfa. 

110.  Green  Manuring  in  California.  166. 

111.  The  Use  of  Lime  and  Gypsum  on  Cali-  167. 

fornia  Soils.  169. 

113.  Correspondence  Courses  in  Agriculture.  170. 
115.  Grafting  Vinifera  Vineyards. 

126.  Spraying  for  the  Grape  Leaf  Hopper.  172. 

127.  House  Fumigation.  173. 

128.  Insecticide  Formulas.  174. 

129.  The  Control  of  Citrus  Insects.  175. 

130.  Cabbage  Growing  in  California. 

138.  The  Silo  in  California  Agriculture.  178. 

144.  Oidium  or  Powdery  Mildew  of  the  Vine.  179. 
148.  "Lungworms." 

151.  Feeding  and  Management  of  Hogs.  181. 

152.  Some  Observations  on  the  Bulk  Handling  182. 

of  Grain  in  California. 

153.  Announcement    of    the    California    State  183. 

Dairy  Cow  Competition,  1916-18.  184. 

154.  Irrigation    Practice    in    Growing    Small  188. 

Fruits  in  California.  189. 

155.  Bovine  Tuberculosis.  190. 

157.  Control  of  the  Pear  Scab.  193. 

158.  Home  and  Farm  Canning.  198. 

159.  Agriculture  in  the  Imperial  Valley.  201. 


Lettuce  Growing  in  California. 
Potatoes  in  California. 
Small  Fruit  Culture  in  California. 
Fundamentals    of    Sugar    Beet    Culture 

under  California  Conditions. 
The  County  Farm  Bureau. 
Feeding  Stuffs  of  Minor  Importance. 
The  1918  Grain  Crop. 
Fertilizing  California  Soils  for  the  1918 

Crop. 
Wheat  Culture. 

The  Construction  of  the  Wood-Hoop  Silo. 
Farm  Drainage  Methods. 
Progress  Report  on  the  Marketing  and 

Distribution  of  Milk. 
The  Packing  of  Apples  in  California. 
Factors  of  Importance  in  Producing  Milk 

of  Low  Bacterial  Count. 
Control  of  the  California  Ground  Squirrel. 
Extending  the  Area  of  Irrigated  Wheat  in 

California  for  1918. 
Infectious  Abortion  in  Cows. 
A  Flock  of  Sheep  on  the  Farm. 
Lambing  Sheds. 
Winter  Forage  Crops. 
Agriculture  Clubs  in  California. 
A  Study  of  Farm  Labor  in  California. 
Syrup  from  Sweet  Sorghum. 
Helpful  Hints  to  Hog  Raisers. 


CIRCULARS— Continued 


No. 

202. 

203. 
205. 
206. 
208. 

209. 
210. 
212. 
214. 

215. 
217. 

218. 
219. 
220. 
221. 

223. 
224. 


225. 
227. 

228. 
229. 


County  Organizations  for  Rural  Fire  Con- 
trol. 
Peat  as  a  Manure  Substitute. 
Blackleg. 
Jack  Cheese. 
Summary  of  the  Annual  Reports  of  the 

Farm  Advisors  of  California. 
The  Function  of  the  Farm  Bureau. 
Suggestions  to  the  Settler  in  California. 
Salvaging  Rain-Damaged  Prunes. 
Seed    Treatment    for   the   Prevention    of 

Cereal  Smuts. 
Feeding  Dairy  Cows  in  California. 
Methods    for    Marketing    Vegetables    in 

California. 
Advanced  Registry  Testing  of  Dairy  Cows. 
The  Present  Status  of  Alkali. 
Unfermented  Fruit  Juices. 
How  California  is  Helping  People  Own 

Farms  and  Rural  Homes. 
The  Pear  Thrips. 
Control  of  the  Brown  Apricot  Scale  and 

the    Italian   Pear   Scale   on    Deciduous 

Fruit  Trees. 
Propagation  of  Vines. 
Plant  Diseases  and  Pest  Control. 
Vineyard  Irrigation  in  Arid  Climates. 
Cordon  Pruning. 


No. 
230 


Testing  Milk,  Cream,  and  Skim  Milk  for 
Butter  fat. 

The  Home  Vineyard. 

Harvesting  and  Handling  California 
Cherries  for  Eastern  Shipment. 

Artificial  Incubation. 

Winter  Injury  to  Young  Walnut  Trees 
During  1921-22. 

Soil  Analysis  and  Soil  and  Plant  Inter- 
relations. 

The  Common  Hawks  and  Owls  of  Cali- 
fornia from  the  Standpoint  of  the 
Rancher. 

Directions  for  the  Tanning  and  DressinS 
of  Furs. 

The  Apricot  in  California. 
239.  Harvesting  and   Handling  Apricots  and 
Plums  for  Eastern  Shipment. 

Harvesting  and  Handling  Pears  for  East- 
ern Shipment. 

Harvesting  and  Handling  Peaches  for 
Eastern  Shipment. 

Poultry  Feeding. 

Marmalade  Juice  and  Jelly  Juice  from 
Citrus  Fruits. 

244.  Central  Wire  Bracing  for  Fruit  Trees. 

245.  Vine  Pruning  Systems. 


231. 
232. 


233. 
234. 


235. 
236. 


237. 
238. 


240. 
241. 


242. 
243. 


